Ivoire White Chocolate Vanilla Ganache

Name: Ivoire White Chocolate Vanilla Ganache
Ingredients: 200 g heavy cream / double cream; 200 g heavy cream / double cream; 20 g invert sugar; 2 Tahitian vanilla beans / pods and seeds (split and scrape the pod); 2 Tahitian vanilla beans / pods and seeds (split and scrape the pod); 2 Tahitian vanilla beans / pods and seeds (split and scrape the pod); 410 g Valrhona Ivoire white chocolate, 35%

Preparation info

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

200 g heavy cream / double cream
20 g invert sugar
2

Dessert
Vegetarian
Gluten-free

Method

In a small pot, bring cream and invert sugar to a boil and infuse with the split and scraped vanilla beans and seeds.
Place chocolate into a bowl. Slowly pour boiling mixture onto melted chocolate. Mix using a rubber spatula to create an elastic texture.
Cool to 35°C / 95°F, before processing with a hand blender until smooth.